8 Traditional Foods
You Have To Try in Baton Rouge

Boudin balls are a specialty of Lousiana. These tasty balls typically consist of boudin sausage meat that is shaped into balls, battered, rolled in breadcrumbs, then fried in hot oil. Boudin sausage is made with cooked rice, onions, green peppers, ground pork, and various seasonings. Although some Louisiana restaurants serve them for breakfast, it is recommended to serve boudin balls as an appetizer while they are still hot and crispy, preferably with a dipping sauce on the side.Expand

Blackened alligator is a specialty hailing from Louisiana that is made with pan-seared pieces of seasoned alligator meat as the star ingredient. The dish is typically prepared by rubbing bite-sized pieces of alligator meat with a blend of spices and seasonings before the meat is seared or blackened in a smoking hot cast-iron skillet with a small amount of oil. Typical spices include paprika, cayenne pepper, black pepper, chili powder, minced onion powder, minced garlic powder, ground thyme, ground oregano, kosher salt, and Cajun seasoning. Blackened alligator bites are usually enjoyed with white rémoulade, a type of sour mayonnaise-based sauce. Paul Prudhomme, a renowned Louisiana chef, was the one who popularized the cooking technique of blackening that gives the protein a distinctive crust by first seasoning it with a mix of spices and seasonings, and then searing it in a very hot cast-iron skillet. This way the meat doesn’t dry out on the interior and at the same time develops a flavorful brown crust on its surface.Expand

This colorful, cinnamon-flavored cake hailing from Louisiana supposedly takes its name from the Biblical Magi—also known as the Three Kings or Wise Men. King cake is associated with the Epiphany, the Twelfth Night, and the pre-Lenten celebrations of Carnival or Mardi Gras. The purple, green, and gold colors that are often found on King cakes represent justice, faith, and power, respectively. Beginning on the 6th of January, the people of New Orleans throw King cake parties that bring their community and families together. Traditionally, there is a small plastic or porcelain trinket hidden in the cake, representing baby Jesus, but also luck and prosperity for the finder, and in some traditions, that person is the designated "king" or "queen" of the celebration. In 2006, shortly after Hurricane Katrina, thousands of King cake orders were placed in bakeries in and outside of Louisiana as a way to reconnect and begin healing; a true tribute to the significance of this American dessert.Expand

Muffuletta is a traditional sandwich that's originally been made by Italian immigrants in New Orleans. This large sandwich consists of a split loaf filled with olive salad, salami, ham, mortadella, and cheeses such as mozzarella and provolone. The olive salad is often made with a mixture of olives, capers, shallots, peperoncini peppers, and giardiniera - an Italian relish of pickled vegetables. The sandwich is typically served cold, and due to its size, it is sold in quarters, halves, or full-sized for the hungriest consumers.Expand

The season of Lent before Easter means backyard crawfish boils in Louisiana. All that’s needed for this feast is a large pot and a heater, water, vegetables, seasoning, and crustaceans. The crawfish are typically placed in big strainers, then hosed down and washed before being placed in the pot with vegetables and fruits such as lemons, garlic, onions, celery, and potatoes, all cut in half, while frozen corn is added later in order to cool down the boil. Sausages and mushrooms might also be added to the pot, depending on personal preferences. It is believed that the secret to a great crawfish boil is not in boiling the crustaceans, but poaching them in hot water, which allows them to soak up all the flavors as they finish cooking.Expand

This layered dessert, inspired by the famous Hungarian Dobos cake, was invented by a New Orleans baker and pastry chef Beulah Levy Ledner in the 1930s. A Louisiana favorite ever since, Doberge cake is usually filled with either chocolate, lemon, or caramel custard, and is then covered with a thin layer of buttercream and fondant icing or, alternatively, a silky ganache glaze. In 1946, Ledner sold her business and the original recipe to Joe Gambino whose New Orleans bakery continues to make the popular cake even today.Expand

Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South.Expand

Dirty rice is a Cajun dish consisting of rice, chicken liver and gizzard, onions, bell peppers, and celery. The dish got its name from its color, imparted by the liver and broth. In the past, it was consumed as a main dish, but nowadays it is often served with a salad or as an accompaniment to gumbo or jambalaya. Today, most cooks use ground pork or beef instead of the liver and gizzards.Expand